Dry-How To Overcome

So I have been experimenting a lot lately for a class I am working on. I like what I am coming out with for the most part but things seem so dry. Any ideas on how I can change that with the limitations of gluten-free, DF, EF and SF?

I've been experimenting myself. It wasn't bad when we still had eggs but pulling the eggs made things difficult.

I have found that using not 1 but 2 egg subs seems to help. I will use a combo of egg replacer and gelatin in most applications. Be sure and let your gelatin bloom. I know they say either/or but I like both.

If you are using rice flour, let it sit for a while so it doesn't get grainy. If you are using coconut flour, let it sit to absorb water and be prepared to add a little more.

For butter in baking, I've been using canned pumpkin. It gives an odd orange color to everything but it keeps a moist texture.

Got this from Blender Girl. I'll credit where she got it from when I find it.

"A flax ‘egg’ is only suitable for baking. Don’t try to make a quiche with it or anything. Might seem like a no-brainer but … ya never know!

Flax Egg Replacer

1 Tbsp ground flax seed
3 Tbsp fresh water
Whisk together in a small bowl. Let sit for 5-10 minutes until the mixture gelatinizes into the same texture of a beaten egg. Whisk once more before using in your recipe.

Recommended for use in baking recipes which call for one or two eggs. Would likely not be suitable for recipes that call for many eggs."

I have found that flax goo in bread type applications makes things really gelatinous. I am not a fan. I have also found that rice milk AND rice flour seem to be overload on the rice and I get a gummy texture too.

My pizza dough is pretty good but my shortcakes I made yesterday were really dry (which in this application wasn't too too bad as I just put the strawberry syrup on it early to let it soak in and soften the cake).

I can't do banana (allergy) and again, I am not a fan of the texture applesauce gives things.

I'll look into gelatin. I haven't tried it as an egg replacer. I'll try the two egg replacement thing too!

So I have been experimenting a lot lately for a class I am working on. I like what I am coming out with for the most part but things seem so dry. Any ideas on how I can change that with the limitations of gluten-free, DF, EF and SF?

Thanks

I wonder if you could also increase the oil slightly. I make the egg-free cookies from Elana's Pantry a lot (the chocolate chip cookies are a staple in our house!) and sometimes add an extra tablespoon or so of whatever fat I'm using (coconut oil, shortening, etc.). I started doing this b/c my almond flour gets clumpy and I think that was making me use more flour than the recipe called for, but I could see a little extra fat benefitting an egg-free recipe in general.

I have found that flax goo in bread type applications makes things really gelatinous. I am not a fan. I have also found that rice milk AND rice flour seem to be overload on the rice and I get a gummy texture too.

My pizza dough is pretty good but my shortcakes I made yesterday were really dry (which in this application wasn't too too bad as I just put the strawberry syrup on it early to let it soak in and soften the cake).

I can't do banana (allergy) and again, I am not a fan of the texture applesauce gives things.

I'll look into gelatin. I haven't tried it as an egg replacer. I'll try the two egg replacement thing too!